Lopata, Chef de Cuisine,
North Shore Road, New Preston, CT 06777
turkey, the most important item of the day, is really handled the
least. We buy the turkeys, as well as our chickens, Muscovy ducks
and quail, from Stone Church Farm located in the Hudson Valley.
Robert at Stone Church raises all of his birds naturally and they
are killed to order. The turkeys that I prefer average at about
18 lbs. I believe that this size turkey offers a good flavor and
the size of the breast meat gives a good yield."
Cook Legs and thighs 2 days before:
We break down the turkeys upon arrival, two days before Thanksgiving.
1. Remove the legs from carcass and cut out the leg and thigh bones,
season, roll and tie them.
2. Sear and then braise them in rich chicken stock with carrots, celery,
onions, plenty of fresh herbs and a few bay leaves.
3. When the legs are tender, set aside to cool in the braising liquid.
(Reheat them in the same liquid to preserve moisture.)
The benefit of braising the leg is that the meat is very tender and
gives us a good yield since we are just slicing the leg without the
bone. The makes it easy to serve on such a busy day.
Then roast the breasts:
We roast the breasts on Thanksgiving morning.
1. Rub with butter and season with salt and pepper.
2. Roast them at 500 degrees F for 15 minutes then lower temperature
to 350 degrees F.
3. Take out of oven when just done, let rest before removing the breast
4. Slice and serve with leg meat.